Lemon Raspberry Bread
This Lemon Raspberry Bread is an easy quick bread recipe that captures the flavor of summer! It's great for breakfast, brunch or dessert.
Servings: 10 servings
Calories: 359kcal
Ingredients
For the Lemon Raspberry Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter melted
- ¾ cup sour cream
- ½ cup milk
- 2 large eggs
- 2 Tbsp lemon zest
- 1 tsp vanilla extract
- {optional} ½ tsp almond extract
- 1 cup raspberries plus more for topping
For the Glaze
- 1 cup confectioner’s sugar
- 1½-2 Tbsp fresh lemon juice
Instructions
For the Lemon Raspberry Bread
- Preheat oven to 350°F.
- Spray a 9”x5” loaf pan with nonstick cooking spray; set pan aside.
- Using a large mixing bowl, add flour, sugar, baking powder, baking soda and salt; stir until well combined. Reserve 1 tablespoon of dry mixture to toss with raspberries
- Using a separate bowl, add melted butter, sour cream, milk, eggs, lemon zest, vanilla extract and {optional} almond extract; stir until well combined.
- Pour wet ingredients into the bowl with the dry ingredients; stir until just combined.
- Toss raspberries with the reserved dry ingredients and gently fold into batter.
- Pour batter into prepared loaf pan.
- Bake for 65-70 minutes, or until a toothpick inserted into center of bread comes out mostly clean.
- Let bread cool in pan before removing.
For the Glaze
- Using a small bowl, whisk together the confectioner’s sugar and lemon juice.
- Drizzle glaze on top of bread before slicing. (Tip: Let glaze set for ~60 minutes to harden before slicing.)
- Top with additional fresh raspberries before serving.
Nutrition
Calories: 359kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 196mg | Potassium: 166mg | Fiber: 2g | Sugar: 34g | Vitamin A: 463IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 1mg
